Welcome to Bacchus Wine Bar

All our wines are carefully selected and sourced from around the world under the guidance of Miles
Corish M.W (Master of wine)

All our wines are carefully selected and sourced from around the world under the guidance of Miles
Corish M.W (Master of wine)

Our extensive range guarantees your taste buds will not be disappointed. Great Cocktails and a Gin menu
to excite even the most reserved. Sign up for our newsletter to hear about our themed wine evening and
tasting events.

Select to view our drinks menu

Select to view our food menu

Our Cheeses

Aged Gouda

A Dutch cheese made with pasteurised cows milk and matured for 36 months.

Manchego Cured

The King of Traditional Spanish Cheese aged for at least 12 months giving it so much more flavour.
Made with raw unpasteurised milk from Manchego ewes. Ivory white in colour, creamy in texture, with toasted nutty
hints. It has a lingering, intense and elegant taste. Manchego at its best!

Gruyère

A Swiss cheese made with non pasteurised cows milk and matured for 24 months.

Aged Montgomery Cheddar

An English cheese from the county of Somerset made with non pasteurised cows milk and matured for 24
months.

Comte Reserve

A French cheese made from non pasteurised cows milk and matured for a minimum of 14 months.

Tomm Brule

A French cheese from the Pyrenees Mountains made with pasteurised Ewes milk then the rind is burnt before
being matured for 2 months.

Manchego Semi Cured

A traditional Spanish cheese aged for at least 3 months, made with raw unpasteurised milk from Manchego ewes.
Ivory white in colour, creamy in texture, with toasted nutty hints. It has a lingering, intense and elegant taste.

Brinkburn Truckle (V)

An English cheese from Northumberland made from pasteurised Goats milk and matured for 3 months. It has a firm,
dry crumbly texture and a nutty taste with a hint of lemon.

Bath Soft

An English cheese from the county of Somerset made from pasteurised cows milk and matured for a minimum of 3 weeks.
It’s soft and creamy with a hint of mushroom from the rind.

Tunworth

A beautiful English Camembert, better than most French offerings, made from pasteurised cows milk. It’s rich and
creamy with a slight nut flavour.

Burwash Rose (V)

An English cheese from the county of Sussex made from non pasteurised cows milk. The rind in washed in rose water
adding to its sweet floral tones.

Keltic Gold (V)

An English cheese from the county of Cornwall made from pasteurised cows milk. A semi hard cheese with a rind dripped
in cider and matured for 2 months. A creamy smooth texure and round full sweet flavour.

Brie de Meaux Rothschild

A classic French cheese made from unpasteurised cow’s milk and matured for a minimum of 8 weeks. Rich and buttery with
a hint of pepper in the after taste.